Why the study?
Does 1,3,5,8-tetrahydroxyxanthone improve carcass characteristics and meat quality in pigs fed a high lipid diet?
Does 1,3,5,8-tetrahydroxyxanthone improve carcass characteristics and meat quality in pigs fed a high lipid diet?
1,3,5,8-tetrahydroxyxanthone improves meat quality and carcass characteristics in pigs on a high lipid diet, potentially by decreasing Angptl3 expression.
Angiopoietin-like protein 3 (Angptl3) may promote adipose formation. The present study investigated the beneficial effect of 1,3,5,8-tetrahydroxyxanthone (Xan), a naturally occurring polyphenol agent, on carcass characteristics and meat quality in pigs and the mechanisms involved. Forty-eight Duroc × Landrace × Yorkshire pigs (65.3 ± 7.8 kg) were randomly divided into four groups: control group, untreated high lipid diet (HLD) group and two groups of HLD with Xan (1 or 3%). Forty-two days later, Xan (1 or 3%) treatment significantly increased percentage lean, loin eye area, colour, expression and activity of adipose tissue lipoprotein lipase activity and decreased percentage fat, backfat thickness, total cholesterol concentration, triglyceride concentration, and Angptl3 mRNA expression. The present results suggest that the beneficial effect of Xan on carcass characteristics and meat quality may be related to decreased expression of Angptl3 in pig.
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Xiao et al. (2012) studied this question.
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